1 1/2 c. flour
1/4 c. butter
4 egg yolks
1/4 c. Parmesan cheese, grated
Pinch salt
Pinch cayenne
Pinch dry mustard
1 to 3 tbsp. ice cold milk

Place flour in bowl. Make a well in center of flour. Put butter, egg yolks, cheese, salt, cayenne and dry mustard in well. With fingers of one hand, work all center ingredients into a smooth paste. Quickly work in flour. Add only enough ice cold milk, one tablespoon at a time, to make the dough gather. Shape into a smooth ball. Roll out on a floured surface. Line pan, being careful not to stretch pastry. Prick all over inner surfaces, including sides, with tines of fork. Paint surface with very small amount of unbeaten egg white.

Partially bake shell on lowest rack at 450 degrees for 8 to 12 minutes, or until lightly browned and set. Check shell after 5 minutes and gently push down puffy spots. Repeat, if necessary. Cool 10 minutes, then fill and bake as directed in the quiche recipe of your choice.